National Pick Strawberries Day

If ever there was a symbol for summer than transcended the sun, it has to be the strawberry.

Within the strawberry, we can find all the condensed goodness of hot summer days, cool summer nights and adventures that will never fade in our memories. Although it may not be possible to pick your own strawberries, we thought we would share our Strawberry Yoghurt Cake recipe so that you can get baking during lockdown, even if you have to pick up the strawberries from the local supermarket 

Strawberry Yoghurt Cake

Ingredients (makes 8-10 slices)

• 1 120g carton strawberry yoghurt (I used a 120g pot and used the same carton to weigh everything.)
• 1 carton rapeseed oil
• 2 cartons caster sugar
• 3 cartons self-raising flour
• 3 medium free-range eggs
• ½ tsp baking powder

Ingredients (Icing)

Mix together…

• 200g icing sugar
• 2 tbsp strawberry yoghurt
• Add a small amount of hot water (from the kettle) if needed.

Method: Cake

• Mix all the ingredients together in a food processor or electric beater
• Pour into a lined and greased 2lb loaf tin and bake at 180c / 160c fan / gas 4 for 20/30 minutes until golden brown and cooked when a skewer put into the centre comes out clean
• Allow to cool for 10 minutes before turning out unto a cooling rack

Method: Icing

• Drizzle the icing over the cake when cool. The icing should be pale pink and cool, and not too thick as it needs to be thin enough to drizzle over the cooled cake.
• Decorate with slices of fresh strawberries and serve.

Keep refrigerated and use within 3 days, may be frozen without the fresh strawberry slices.